Place the Brussels sprouts on a cookie sheet covered with aluminum foil. Be sure to include some of the loose leaves which get crispy when they're roasted. Add the Flying Olive Extra Virgin Olive Oil, Salt of the Earth, and pepper and toss. Spread out the mixture in a single layer.

Roast the Brussels sprouts for 30 to 35 minutes, until they're tender and nicely browned. Remove from the oven, drizzle with the balsamic vinegar, and toss again. Return to the oven for a few minutes. Taste for seasonings and serve hot.